Moussaka Burger with Bechamel Cheese Sauce and Greek Salad

My plan was to dedicate November to dishes that would be great to serve on Thanksgiving. However, the response to the pictures I posted on Facebook to my Moussaka Burger was huge and I promised to post the recipe as soon as VeganMoFo was over.

I’m a few days late but as you know, Hurricane Sandy took out the power of millions of people. We were lucky – just a few days without power, then no cable or Internet. Last year the floods led to us being evacuated twice so we were relieved to be spared this year. Still our hearts go out to all the people and animals whose lives have been devastated by the storm.

Now that I have the Internet back, I can fulfill my promise to my followers. I bought some eggplant to make more Eggplant Burgers which I love. They are my new favorite vegan burger. But then I got to thinking about Moussaka – the eggplant casserole dish of the Balkans, Eastern Mediterranean and the Middle East.

Moussaka is made differently depending on the country – the Greek version usually has layers of meat and eggplant topped with a Bechamel sauce, kind of like a lasagna. In Serbia and Bulgaria, they use potatoes instead of eggplant. There are even vegan versions that substitute mushrooms for the meat.

Years ago before I was vegan, I used to go to a Greek restaurant in Tribeca and I would get the moussaka. There they made it with meat, eggplant and potatoes so that’s how I’ve always known it – sort of a Greek Shepherd’s Pie, if you will.

So I was thinking of making my own vegan version of moussaka with just eggplants and potatoes but I still wanted a burger. Then I thought, why not a Moussaka burger?? So I combined the eggplant and the mashed potatoes into one delicious burger and then topped it with a cheesy Bechamel sauce. Yum! You can taste the deep flavor of the eggplant mixed with the smooth creamy potatoes. And the cheesy sauce is rich and decadent. The burger and the sauce are gluten-free so long as you use a gluten-free bun.

Since the burger is so rich, my Greek Salad is the perfect side dish. Fresh greens and crispy vegetables, tangy vegan feta and briny Kalamata olives are topped with a very simple vinaigrette of red wine vinegar, lemon juice, olive oil and oregano. All the flavors of Greece are represented.

Together this is a Greek feast that can at least make us pretend we are in beautiful, sunny Greece. Opa! Enjoy!

In a large skillet, heat 1 Tbs. of the oil over medium-high heat. Add the eggplant cubes and sauté until they are browned and very soft, about 10 minutes. Make sure they are super-soft because they need to be mashed.

Transfer the eggplant to a large bowl. Mash the eggplant up until there are no whole pieces left. I use a potato masher to do this. Once you have a big bowl of mush, add the scallions, tomato paste, mashed potatoes, parsley, garlic and spices. Mix it into the eggplant. Add the bread crumbs. Don’t add them all at once; you want to feel the mix and see whether you need a whole cup. I add 1/2 cup of bread crumbs and mix it. The best way to mix it is wet your hands and use one hand (keep the other hand clean) to gently mix the crumbs into the eggplant. You will probably need more crumbs so add another ¼ cup and mix it again. You want the consistency to feel firm, like it will hold up as a burger. I usually end up putting the whole cup of crumbs in.

Put the eggplant-potato mixture into the fridge for about 30 minutes. Take the bowl out of the fridge and with your hand, divide the mixture into 4 parts. To form the burgers, I use a 3 ½ inch cookie cutter. I spray it with a bit of cooking oil spray and then pack the eggplant mixture into the cookie cutter. Pat it down, let it sit for about 20 seconds and then gently lift the cookie cutter off. Let your perfect burger sit for a few minutes undisturbed while you make the other 3 burgers.

In the same skillet that you sautéed the eggplant in (but cleaned), heat the other Tbs. of oil over medium-high heat and add the burgers to the pan. Let cook until slightly browned on one side and (this is very important) you can lift the burger with a spatula without breaking it. I use 2 thin spatulas to gently turn the burgers. Flip them and let them cook on the other side. When the 2nd side gets golden brown, flip them back over and let the first side cook until golden brown.

For the Béchamel Cheese Sauce

1 Tbs. extra-virgin olive oil

1 Tbs. chickpea flour

1 cup non-dairy milk

½ cup mozzarella cheese shreds

2 Tbs. vegan grated parmesan or nutritional yeast

A pinch of nutmeg

Salt and black pepper to taste

Over medium-low heat, heat the oil in a small saucepan. Add the flour and whisk until the flour is completely incorporated. Let the flour cook out for a minute. Slowly whisk in the milk. Let the sauce cook for a few minutes, stirring occasionally. Add the cheeses and whisk until they are melted. Add the nutmeg, salt and pepper. Let cook until the sauce thickens, stirring occasionally.

To serve: Put the burgers onto toasted buns. Top with the béchamel cheese sauce and the bun top. Add lettuce, if desired. Serve with the Greek Salad below.

Add all the salad ingredients to a large bowl. In a small bowl, whisk together the lemon, vinegar, oil and spices for the dressing. Add to the salad and toss. Garnish with scallion greens and lemon slices.

The “V” Word: Say it. Eat it. Live it.

(Visited 2,302 times, 2 visits today)

Share this:

About Rhea

I am a vegan and a strong animal advocate. Becoming vegan is the best thing I have ever done in my entire life. Every being deserves to live their life in peace and safety. When I became vegan, there were no places in my Bronx neighborhood to eat so I had to learn to cook, mostly from watching cooking shows on TV, especially Christina Pirello and Rachael Ray. That led to the creation of The "V" Word blog which focuses on vegan versions of favorite, familiar foods. Because if you can have the foods you love, the foods you crave, the foods you grew up with, all in a compassionate, cruelty-free way, why wouldn't you? There are several TVW e-cookbooks are available for purchase and The "V" Word Cookbook Preview is available for free upon request. I am also a writer for One Green Planet.
Born and bred in The Bronx, I think NYC is the best place in the world. I share my life with a rescued Westie mix named Benoni and a rescued husband named Tom who went on the vegan journey with me. It is my hope that I can spread the "V" Word to bring more compassion into the world and it is my dream to become the vegan Rachael Ray.

Gloria, you can use any flour you like. I use chickpea because it’s gluten-free and I like the taste. But you can use all-purpose, whole wheat pastry, whatever – if you’re not gluten-free. If you are, then use brown rice flour, amaranth, etc.

I’ve been meaning to leave a comment since I made these 2 weeks ago. They were FANTASTIC! to be blunt. 🙂Just the sweet smell of the eggplant was a good indication of how they would turn out. I will say that I got 8 burgers out of the mix, dividing the mix only into 4 would have been too big. Definitely a keeper here. Thank you!

Do you have a recipe for the vegan feta or is it store bought. I have never seen it near me.

Search

Welcome to The ‘V’ Word

My goal is to promote veganism, help save animals and fill bellies with lots of delicious cruelty-free foods.

My specialty is making vegan versions of favorite, familiar dishes. Because if you can have the foods you grew up with, the foods you always loved, the foods you crave in a healthier and compassionate way, why wouldn't you?

The "V" Word: Say it. Eat it. Live it.

All ingredients on The "V" Word are vegan!

Don't Miss Any Recipes

Enter your email address to subscribe to The "V" Word and receive notifications of new posts by email.

Email Address

The “V” Word Cookbook E-Books

Get your copies of these full-color e-books today!

NEW! My Yiddishe Vegan contains 50 vegan Jewish recipes that are perfect for the holidays and any day.

Vegan Cuts Market Place

The “V” Word Gift Shop

Quotes

"Animals are not asked for their permission to take their own bodies' products, their freedom or their lives. We teach our children not to ever take something that doesn't belong to them without asking first. Such a simple rule filled with so much respect and acknowledgement of the other. That is Veganism."

Rhea Parsons

"All beings tremble before violence. All fear death. All love life. See yourself in others. Then whom can you hurt?"

Buddha

"Any food from animals is accompanied by the fear, brutality and disrespect that accompanied their lives and deaths"

Gabriel Cousens

"Vegans can no longer be silent in this most important justice change...anymore than we could have (remained silent)...by just not owning slaves during Antebellum slavery and saying slavery was a choice. Some things are so wrong they can not be tolerated. Time is short and creating a vegan world has become crucial to saving it from possible destruction. It has become everybody's business what we eat."

Shirley Wilkes-Johnson

"Poor animals! How jealously they guard their pathetic bodies...that which to us is merely an evening's meal, but to them is life itself."

T. Casey Brennan

Recent Posts

Check This Out

Leave No Paws Behind is the voice for those who cannot speak. We are an all breed rescue, specializing in seniors and animals with special medical needs. When possible we step up to help save the lives of those that are in most danger of being left behind to die on a cold shelter floor. To read more about Leave No Paws Behind, please click on the image.